Prepare Cinnamon Filling: In a medium bowl, mix together melted butter, light brown sugar, and ground cinnamon until you have a smooth paste. Transfer this mixture to a zip-top bag, seal it, and let it sit for about 10-15 minutes to thicken slightly.

Make Pancake Batter: In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined. Gradually add the milk, vegetable oil, and large egg, gently stirring until just moistened and mixed; the batter should be slightly lumpy. Allow the batter to rest for 5 minutes while you heat the griddle.

Create Cream Cheese Glaze: In a small saucepan, melt the butter and cream cheese together over low heat, stirring constantly until smooth. Remove from heat and whisk in powdered sugar and vanilla extract until you achieve a creamy consistency. Set the glaze aside to cool slightly.

Cook Pancakes: Preheat a non-stick griddle over medium heat (about 350°F). Pour about 1/4 cup of pancake batter onto the griddle for each pancake. Snip a small corner off the zip-top bag containing your cinnamon filling and swirl it into the pancakes in a spiral pattern. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, another 1-2 minutes.

Serve: Carefully remove the pancakes from the griddle and stack them on a plate. Drizzle the warm cream cheese glaze generously over the top of your Cinnamon Roll Pancakes. Serve with a side of fresh fruit or extra cinnamon filling if desired.